The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines

An adequate regulated deficit irrigation strategy improves wine astringency perception by altering proanthocyanidin composition in Cabernet Sauvignon grapes

(2021) Bingbing Duan et al.   SCIENTIA HORTICULTURAE

Effect of cluster zone leaf removal on monoterpene profiles of Sauvignon Blanc grapes and wines

(2020) Xiaofeng Yue et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of five Greek red grape varieties according to the anthocyanin and proanthocyanidin profiles of their skins and seeds

(2020) Maria Kyraleou et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration

(2020) Maria Alessandra Paissoni et al.   FOOD CHEMISTRY

Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines

(2019) Xiao-feng YUE et al.   Journal of Integrative Agriculture

Effect of regulated deficit irrigation on fatty acids and their derived volatiles in ‘Cabernet Sauvignon’ grapes and wines of Ningxia, China

(2018) Yan-lun Ju et al.   FOOD CHEMISTRY

Oak barrel tannin and toasting temperature: Effects on red wine condensed tannin chemistry

(2018) Aude A. Watrelot et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparative high-speed counter-current chromatography separation of grape seed proanthocyanidins according to degree of polymerization

(2017) Shuting Zhang et al.   FOOD CHEMISTRY

Wine polysaccharides influence tannin-protein interactions

(2017) Aude A. Watrelot et al.   FOOD HYDROCOLLOIDS

Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions

(2016) Maria Kyraleou et al.   FOOD CHEMISTRY

Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries

(2016) Yan-Lun Ju et al.   MOLECULES

Effect of early oxygen exposure on red wine colour and tannins

(2015) Jacqui M. McRae et al.   TETRAHEDRON

A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins

(2014) A. Rinaldi et al.   FOOD CHEMISTRY

A review on astringency and bitterness perception of tannins in wine

(2014) Wen Ma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic Profiles of Vitis davidii and Vitis quinquangularis Species Native to China

(2013) Na-Na Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape (Vitis davidii Foex) in Chongyi County (China)

(2012) Jiang-Fei Meng et al.   FOOD CHEMISTRY

Phenolic characterization of young wines made from spine grape (Vitis davidii Foex) grown in Chongyi County (China)

(2012) Jiang-Fei Meng et al.   FOOD RESEARCH INTERNATIONAL

ADDING GRAPE SEED EXTRACT TO WINE AFFECTS ASTRINGENCY AND OTHER SENSORY ATTRIBUTES

(2012) MARGARET A. CLIFF et al.   JOURNAL OF FOOD QUALITY

Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage

(2011) Kleopatra Chira et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Proanthocyanidin profile and antioxidant capacity of Brazilian Vitis vinifera red wines

(2010) Eliana Fortes Gris et al.   FOOD CHEMISTRY